To enter the competition, which is open to all Tuco member universities and colleges, contestants must devise a menu including a soup course, a main course (using a 1kg free-range chicken as the main ingredient) and a dessert.

Fifteen finalists will be chosen from the paper judging stage, to compete in the final at Blackpool College on 22 March, 2010

They will be competing for the first prize of a meal for two at the Elephant, current Knorr National Chef of the Year Simon Hulstone’s restaurant, plus a knife set and trophy.

Russ Allen, Tuco national competitions chair, said: “We are looking for a chef who can demonstrate exceptional culinary skills and create food with flavour, texture, balance and style, but most importantly that is appealing to students.”

This year’s winner, Allan Jones, added: “Being a chef in a higher education establishment is an important job as we have a responsibility to provide food for students, that tastes good as well as being good for them.

“Being able to enter competitions such as the Tuco-Knorr Chef of the Year is a great way for us to demonstrate our creative and culinary skills to industry professionals, whilst at the same time showing our ability to design menus that appeal to students.

To enter, download and complete the official entry form from www.tucoblackpool.co.uk and submit to russ.allen@nottingham.ac.uk, with details of the entrant’s menu.